For sauce mixture, combine 1 tablespoon soy flour with water, sugar substitute, vinegar, soy sauce, and tomato sauce. Stir with a whisk and set aside.

For meat mixture combine 1 tablespoon soy flour with sherry or wine and beef, mixing well. Set it aside.

Heat peanut oil in a wok or large non-stick skillet over medium-high heat. Brown onions and scallions. Add garlic and ginger. Stir until this mixture starts to turn golden. Add beef mixture and continue stir-frying for 3 minutes. Add sauce mixture and stir-fry for an additional minute. Add snow peas and pineapple (for variation), and stir-fry for 3 minutes or until snow peas are tender-crisp. Top with cashews, stir and serve.

Note:
It is best to have all your ingredients prepared and ready before starting to stir-fry.

Variation:
Those who are not concerned with the carb count of this recipe can add to the wok a 4-ounce can of pineapple chunks in natural juice, drained, together with the snow peas.

Serving size: 5 1/3 ounces, 160g; 186 Calories; Protein (g) 15.4 ; Carbohydrates (g) 10.7; Fat (g) 8; Sat. Fat. (g) 3.2; Cholesterol (mg) 31; Sodium (mg) 293; Calcium (mg) 32; Fiber (g) 2.

Exchanges: 2 medium-fat protein, 1/2 fruit, 1/2 fat.